I paid an early evening weekday visit a week or so ago, and had a delightful time sampling my way through the menu - at a fraction of the cost such a exploratory dabble of a meal would have set me back here in London (and that's if I could have found as satisfying yakitori as Bincho offers).
This chocolate orange cheesecake is everything I could ever want in a dessert - it's rich, smooth, chocolately, tangy, sweet, creamy, I could go on and on! In a word, it's just perfect, and without a doubt the best thing I've ever made, so I hope you fellow cheesecake lovers love it too!
London is fast becoming one of the world's most celebrated culinary hubs - and whether you're looking fine dining, street food or a spot of quirky cuisine, it has an endless amount to offer. In fact, there is so much on London's ever-expanding menu, that when picking somewhere to eat, it can seem impossible to know where to start.
Enjoy in a bowl served with some fresh berries, fruit, nut butter, or go commando. It's good enough to do that. Serve with almond milk, coconut milk, or if you are like me (which some people in my house have decided to point out is a little weird...) serve with cold water!!
I had a blast and a lot of amazing street food (and drink!) during last week's inaugural Food Yard Friday at The Artworks Elephant (a studio and retail hub comprised of shipping containers situated near Elephant & Castle Station).
As a nation, we continue to struggle with our obesity. We know it's bad for us - it's hard not to, with people like me banging on about it all the time (sorry, but as a doctor, that's my job!). We know we should be eating healthily... but we clearly aren't managing quite as well as we could.
You'd have to be colour blind not to notice the current fashion for edible flowers and micro greens. They appear in almost every posh restaurant and glossy magazine photo-shoot. And they are very enticing: the bright colours of the flowers and the tiny, delicate but sometimes pungent shoots.
The cake is absolutely decadent but the great news (and the big difference!) is that the toffee won't break your teeth, the colours are from beetroot, rather than beetles and there is no white refined sugar in this recipe!
Proper pho (noodle soup) incorporates all the delicious flavours of Vietnamese cuisine: sweet, sour, spicy, bitter and salty. The beauty of this broth is that all of the accompaniments are mixed in once the dish has been served, keeping the flavours fresh and the vegetables crunchy.
So what defines a bad food? When it's loaded with sugar, fat, salt, artificial ingredients, processed with chemicals and/or contains zero nutrition we can safely agree that it's unhealthy.
There is currently a lobster-mania gripping the capital at the moment. London is becoming inundated with lobster restaurants. What was once a luxury, reserved for the fanciest of places (with a price tag to match), is now becoming widely available, as lobster restaurants pop up all over the city.
It's about incorporating fresh, natural food into your diet. It's not a diet in the true sense of the word, rather a lifestyle choice that will ensure you are eating wholesome and nourishing meals. These meals will be delicious and packed full of flavour and will not leave you feeling hungry or deprived.
Moussaka is the most well known Greek dishes around. Perfect with a Greek side salad or simply on its own.
Some of us who have been cooking with wild seaweed long before it reached its dizzy, new found celebrity status, may think that dulse tastes like bacon but others will disagree. If pushed I'm in the bacon'ish' camp but I'm not overly keen to compare the two.
Pink, pink, pink. What do we think of pink? I remember loving my one posh pink dress as a child. It had a fairytale hill scene appliqued on the front in pink gingham. But the pink dress was for best. Pink was special.
What makes this special and gives it a real taste of Spain is the saffron allioli. Allioli is the Catalan version of aioli. Classically it is made without egg yolks and is deliciously, stingingly hot with garlic. But it's often made with eggs, too, and that's the version I'm giving here.